Creamy Tuscan Chicken
Ingredients
(Serves 4)- 4 boneless, skinless chicken breasts
- Kosher salt
- Black pepper
- 2/3 cup all-purpose flour
- 3 Tbsp. unsalted butter
- 2 cloves garlic, minced
- 1/2 yellow onion, diced small
- 1/4 cup sun-dried tomatoes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 3 cups spinach, roughly chopped
- 1 tsp. fresh oregano, roughly chopped
- 2 cups heavy cream
- 1/2 cup freshly grated BelGioioso American Grana® cheese, plus extra for topping
Directions
Preheat oven to 350°F.
Place flour in a shallow wide bowl or rimmed baking sheet, and season generously with salt and pepper. Dredge chicken breasts to coat. Set aside.
In a large ovenproof skillet (such as a cast-iron), melt butter over medium-high heat, add chicken, and cook until golden brown, about 4-5 minutes on each side. When chicken is browned on both sides, transfer skillet to oven for 10 minutes to finish cooking. Remove chicken from pan and set aside.
In the same skillet, on medium heat, sauté onion and garlic until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add sliced sun-dried tomatoes, cherry tomatoes, and oregano, and sauté for 5 minutes, until cherry tomatoes soften and lightly brown.
Add spinach and cook until just wilted.
Stir in heavy cream and BelGioioso American Grana® cheese, and bring mixture to a simmer. Reduce heat to low and simmer until slightly reduced, about 2-3 minutes.
Return chicken to skillet and nestle in the sauce, cooking until heated through, about 5 minutes.
Garnish with extra BelGioioso American Grana® cheese on top.
Serve immediately with pasta, rice, or a nice crusty bread.